Maple Cinnamon Butternut Squash

Sides
Written By Michele Jenkins

I made this for a class and there were guests unsure about trying butternut squash. They were pleasantly surprised and would make this recipe themselves.

To make the squash easier to peel, cut, and cook a little faster, poke small holes in the squash with a cake server knife and microwave for about 5 minutes.

Tools used: Perforated Baking Sheet, Flexiflat

Ingredients

  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 2 tablespoons brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon Kosher salt

  • Dash cayenne, optional


Directions

  • Heat oven to 425 degrees F.

  • Place the Flexiflat on the Perforated Baking Sheet.

  • Toss squash cubes with olive oil, brown sugar, cinnamon, and salt in the Stainless Mixing Bowl until well coated.

  • Spread onto the Flexiflat and spread into one layer.

  • Bake squash until edges are lightly browned and caramelized and tender; 40-45 minutes.

Michele Jenkins
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